Plăcintă Dobrogeană Recipe
Background and History
Plăcintă Dobrogeană is a traditional Romanian pastry that originates from the Dobrogea region, a historical area known for its diverse cultural influences. The plăcintă is a savory or sweet pie, often compared to a strudel or a turnover, reflecting the Ottoman, Greek, and Slavic culinary traditions that have shaped the region's cuisine over centuries. Traditionally, it is filled with either sweet cheese and raisins or a savory mix of salted cheese and dill. This pastry is a staple during festive occasions and family gatherings in Romania.
Ingredients
- Flour - 500g
- Water - 250ml, warm
- Salt - 1 tsp
- Egg - 1, beaten
- Olive Oil - 100ml
- Feta Cheese - 400g
- Ricotta Cheese - 200g
- Dill - 1 bunch, chopped
- Butter - 150g, melted
- Yogurt - 200g
- Raisins - 100g (optional, for sweet version)
- Sugar - 50g (optional, for sweet version)
Preparation
Step 1: Preparing the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the warm water and half of the olive oil. Stir together until the mixture forms a dough. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. Cover with a towel and let it rest for 30 minutes.
Step 2: Preparing the Filling
While the dough is resting, prepare the filling. For the savory version, mix the feta cheese and ricotta cheese with the chopped dill. For the sweet option, add raisins and sugar to the cheese mixture. Stir until well combined.
Cooking Process
Step 3: Assembling the Plăcintă
Preheat your oven to 180°C (350°F). Divide the dough into four equal parts. Roll each part into a thin sheet. Brush each sheet with melted butter and layer them on top of one another as you assemble. Spread the filling evenly over the top layer of dough.
Roll the dough with filling like a roulade or fold it into a pie shape, depending on your preference and the traditional style you wish to invoke. Place the rolled plăcintă on a baking sheet lined with parchment paper.
Step 4: Baking
Brush the top of the plăcintă with the beaten egg and remaining olive oil. Place the plăcintă in the oven and bake for 30 to 40 minutes. Use a timer to ensure it doesn't overcook. It is done when it appears golden-brown and crispy on the outside.
Serving Suggestions
Once baked, let the plăcintă cool for at least 10 minutes before slicing. Serve warm or at room temperature. It pairs beautifully with a side of yogurt for a creamy contrast or a fresh garden salad for a light meal. The sweet version goes well with a drizzle of honey or a scoop of vanilla ice cream for dessert.
Plăcintă Dobrogeană is versatile, making it perfect for breakfast, appetizers, or as a main course. Its rich, savory flavors or subtle sweetness provide a delightful taste of Romania's culinary heritage.